846 
Zi’ha  RURAL  NEW-YORKER 
June  3,  1910. 
TRADE  MARK  REG.U.S.PAT.  OFF. 
Proportion  of  Butter  to  Milk 
I  have  u  small  dairy,  but  am  much 
dissatisfied  with  our  milk  prices;  am  con¬ 
templating  putting  in  a  cream  separator, 
as  I  arn  raising  calves  and  some  purebred 
hogs,  which  I  think  would  appreciate  the 
milk.  How  much  butter  will  an  ordinary 
40-quart  can  of  3.5  per  cent,  milk  make 
in  pounds?  Butter  is  40e.  per  lb.  and 
scarce.  mrs.  r.  c.  g. 
Cortland.  X.  Y. 
A  40-qunrt  can  of  milk  will  weigh  S'J 
pounds;  8*4  per  cent,  of  this  equals  8.01 
pounds  of  butter  fat.  One  pound  of  but¬ 
ter  fat  will  make  on  an  average  1  1-0 
pound  of  butter,  therefore  8.01  pounds  of 
fat  would  make  pounds  of  butter.  At. 
40  cents  a  pound  this  would  be  worth 
$1.40,  or  8*4  cents  a  quart  for  the  milk, 
to  say  nothing  of  the  value  of  the  skim- 
milk.  ir.  i..  j. 
Hour  middlings,  NO  lbs.  rye  (ground).  50 
lbs.  buckwheat  middlings,  00  lbs.  bran 
(wheat),  10  lbs.  tankage.  In  tin*  middle 
of  the  day  we  give  them  one  quart  of 
feed  as  above,  six  quarts  of  water  and 
one  head  of  corn  on  cob. 
On  the  seventh  day  before  farrowing 
we  start  to  lessen  the  quantity  of  feed 
each  day  in  such  proportion  that  on  the 
day  before  farrowing  only  one  pint  of 
feed  is  given,  hut  the  milk  is  still  given 
in  full  unless  the  sow  shows  signs  of 
leaving  some.  If  at  the  final  day  the 
sow  shows  any  signs  of  being  hungry  a 
quart  of  bran  with  about  tin . . 
of  skim-milk  is  given  :  nothing  else. 
"When  farrowing  the  sow  should  1>> 
watched  very  carefully  and  as  each  pig 
arrives,  should  the  sow  show  signs  of 
restlessness  take  each  pig.  place  it  in 
a  basket  until  all  have  arrived,  then 
by  that  time  the  first  four  should  lie  dry 
and  can  be  placed  beside  the  sow.  It  is 
tlnm  necessary  to  wait  until  the  sow 
stands  up.  which  she  will  do  very  soon, 
and  lie  down  again  on  the  opposite  side 
to  which  she  lay  while  farrowing.  As 
soon  as  She  lies  down  give  her  all  the 
pigs  and  leave  her  for  24  hours,  keeping 
watch  now  and  again,  but  care  should 
be  taken  in  order  to  avoid  disturbing 
her. 
The  day  after  fi  rrowing,  that  is  24 
hours  after,  some  warm  skiuimod  milk 
(four  quarts)  and  three  pints  of  bran 
may  be  given  twice  a  day;  this  repeated 
for  two  days;  then  increase  slightly  by 
adding  a  small  quantity  of  the  feed  as 
before,  gradually  decreasing  the  bran  un¬ 
til  normal  diet  is  once  more  reached, 
which  should  be  eight  days  after  farrow¬ 
ing,  omitting  the  corn  on  cob  till  the 
eighth  day,  then  as  the  little  pigs  grow 
give  the  sow  first  only  one  col)  of  corn, 
then  two,  then  three  or  four,  by  which 
time  the  little  pigs  should  he  aide  to  eat 
just  a  litle  wholewheat.  We  never  let  the 
little  pigs  run  out  until  one  week  old. 
and  not  then  if  there  is  any  wind,  rain 
or  cold,  only  on  still  warm  days  is  out¬ 
door  exercise  permitted.  R.  V.  brown. 
Ulster  Co..  X.  Y. 
The  first  eight  weeks  of  gestation 
we  are  not  so  particular  as  to  ex¬ 
ercising  our  sows.  At  this  time  we  feed 
mostly  corn  in  order  to  put  on  flesh. 
The  last  eight  weeks  We  feed  less  corn 
and  feed  some  shorts  or  middlings,  and 
when  not  in  pasture  add  a  little  oil  meal. 
At  this  lime  we  allow  them  all  the  exer¬ 
cise  on  ground  possible,  hut  never  al¬ 
low  them  out  in  vain  or  cold  winds. 
For  a  few  days  before  and  after  far¬ 
rowing.  we  give  them  a  thin  slop  of  about 
one  quart,  of  middlings  morning,  noon  and 
niglit.  and  in  a  couple  of  days  gradually 
increase  and  add  some  corn.  By  the 
time  the  pigs  are  four  or  five  weeks  old 
we  feed  sow  and  litter  all  they  can  eat 
three  times  a  day.  which  we  continue 
until  the  pigs  are  seven  or  eight  weeks 
old.  Then  we  wean  the  pigs,  and  again 
reduce  the  sow’s  feed  until  milk  is 
stopped.  At  all  times  we  give  our  sows 
and  pigs  all  sunshine  and  exercise  pos¬ 
sible,  and  b.v  having  them  on  pasture 
greatly  reduce  the  grain  hill. 
We  never  allow  our  sows  to  gully  in 
the  mud,  as  this  is  detrimental  to  any 
hog’s  health,  and  much  worse  for  a  nurs¬ 
ing  pig.  Occasionally  we  have  swine 
that  eat  chickens,  then  we  put  one  pint 
or  better  of  cider  vinegar  in  about  three 
quarts  of  slop  and  allow  them  to  drink 
it,  and  the  next  feeding  time  saw  chick¬ 
ens  eating  with  them,  and  never  had 
trouble  after.  Back  of  exercise  and  pro- 
teiu  will  cause  a  sow  sometimes  to  eat 
her  litter,  hut  we  never  heard  of  a  sow 
doing  it  while  out  in  pasture.  With 
the  above  care  we  have  raised  pigs  which 
weighed  TO  pounds  at  weaning  time,  and 
few  under  40  pounds. 
ELMER  n.  WHISPER. 
Cumberland  Co.,  Pa. 
TEN  YEARS  AGO  THERE  WERE  A  DOZEN  DIFFERENT  MAKES 
of  creamery  or  factory  separators  in  use.  Today  over  98  percent  of 
the  world’s  creameries  use  De  Laval  Separators  exclusively. 
IT  MEANS  A  DIFFERENCE  OF  SEVERAL  THOUSAND  DOLLARS 
a  year  whether  a  De  Laval  or  some  other  make  of  separator  is  used 
in  a  creamery. 
EXACTLY  THE  SAME  DIFFERENCES  EXIST,  ON  A  SMALLER 
scale,  in  the  use  of  farm  separators.  Owing  to  the  fact,  however, 
that  most  farm  users  do  not  keep  as  accurate  records  as  the  cream- 
eryman.  or  test  their  skim-milk  with  the  Babcock  tester,  they  do  not 
appreciate  just  what  the  difference  between  a  good  and  a  poor  sep¬ 
arator  means  to  them  in  dollars  and  cents. 
NOW  IF  YOU  WERE  IN  NEED  OF  LEGAL  ADVICE,  YOU  WOULD 
go  to  a  lawyer.  If  you  were  sick  you  would  consult  a  doctor.  If  you 
had  the  toothache  you  would  call  on  a  dentist.  Why?  Because 
these  men  are  all  specialists  in  their  line,  and  you  rely  upon  their 
judgment  and  skill. 
WHEN  IT  COMES  TO  BUYING  A  SEPARATOR  WHY  NOT 
profit  by  the  experience  of  the  creameryman  which  qualifies  him 
to  advise  you  correctly?  He  knows  which  separator  will  give  you 
the  best  service  and  be  the  most  econom- 
ical  for  you  to  buy.  That’s  why  98  per  cent 
JPKyjly  of  the  world's  creameries  and  milk  dealers 
(uWyi  use  ^aval  exclusively. 
THERE  CAN  BE  NO  BETTER  RECOM- 
/,m.\  mendation  for  the  De  Laval  than  the  fact 
/  wl|  y  that  the  men  who  make  the  separation  of 
I  v  /|l  milk  a  business  use  the  De  Laval  to  the 
I  1  1  jl  iV  i]  o  4  practical  exclusion  of  all  other  makes  of 
I  Wfr  i||[  cream  separators. 
r  You  t  local  De  Laval  agent  will  be  glad  to 
II  W  '^lll  J  1  |  let  you  try  a  De  Laval  for  yourself  on 
I  P 111  ill  f  \  your  own  place.  If  you  don’t  know  the 
'N. — Jj  nearest  De  Laval  agency  simply  write 
W  the  nearest  main  office,  as  below. 
Poor  Flavor  in  Butter 
I  have  a  four-quart  churn  with  glass 
jar.  As  soon  as  the  cream  becomes  sour 
I  churn  it.  Then  I  carefully  work  the 
butter  through  several  waters  until  all 
the  milk  has  been  entirely  removed,  or 
until  water  is  perfectly  clear.  I  then 
salt  it,  mixing  salt  through  it  very  thor¬ 
oughly.  Tn  spite  of  all  I  find  the  butter 
has  a  strong,  cheesy  odor,  and  taste,  and 
in  a  very  few  days  becomes  rancid.  I 
keep  the  butter  in  a  cool  place.  Could 
you  give  me  some  suggestions  as  to  the 
trouble?  A.  L.  K. 
Ohio 
The  cause  of  your  butter  developing  a 
strong  taste  as  soon  after  it  is  made  may 
be  one  or  a  combination  of  the  following 
reasons:  First.  I  note  you  say  you. churn 
the  cream  when  it  gets  sour  enough.  This 
would  imply  that  you  did  not  store  your 
cream  at  a  low  temperature.  That  is. 
each  day  fresh  cream  is  added  to  the  lot 
you  are  holding  and  the  temperature  is 
such  that  the  cream  is  sour  in  a  few  days. 
Cream  which  is  soured  in  this  way  usual¬ 
ly  contains  undesirable  organisms  which 
make  a  cream  of  rather  poor  quality  and 
butter  that  is  poorer.  Keep  your  cream 
at  a  low  temperature  until  you  got 
enough  to  churn.  It  should  then  be 
sweet.  You  can  then  churn  it  sweet  or 
set  it  in  a  warm  room  and  allow  to  sour 
slightly.  Should  say  you  could  make  the 
best  butter  by  churning  your  cream  sweet. 
•Secondly,  lie  sure  and  stop  churning  when 
the  blitter  is  in  the  granular  form.  The 
buttermilk  can  then  be  washed  out  easily. 
Butter  which  is  churned  up  into  large 
lump  can  never  he  thoroughly  washed  and 
this  butter  spoils  rapidly.  Proper  hand¬ 
ling  of  cream  and  proper  churning  and 
washing  should  then  bring  you  good  re¬ 
sults.  H.  F.  J. 
THE  DE  LAVAL  SEPARATOR  CO. 
165  Broadway,  New  York  29  E.  Madison  St.,  Chicago 
50,000  BRANCHES  AND  LOCAL  AGENCIES  THE  WORLD  OVER 
SELDOM  SEE 
a  big  knee  like  this,  but  your  horse 
may  have  a  bunch  or  bruise  on  his 
ankle,  hock,  stifle,  knee  or  throat. 
Keeping  Butter  in  Jars 
On  page  758  L.  R.  asks  about  storing 
butter.  For  over  20  years  we  have  laid 
by  a  year's  supply,  about  200  pounds,  in 
the  following  way.  and  have  never  had 
any  loss  or  strong  butter.  Our  milk  goes 
to  a  creamery.  Once  in  about  two  weeks 
the  creamery  makes  a  small  churning  for 
the  patrons’  use  that  has  more  salt  than 
that  shipped  away.  In  .Tune,  or  a  little 
later,  before  the  pastures  fail  and  when 
we  think  the  market  is  at  its  lowest 
mark,  we  take  four-gallon  jars  to  the 
creamery.  The  butter  is  packed  tightly 
to  within  three  or  four  inches  of  the  top. 
and  a  round  piece  of  parchment  paper 
laid  on  top.  The  jars  are  taken  home  and 
set  on  the  collar  bottom.  A  plate  and  a 
clean  stone  is  laid  oil  top  of  the  parch¬ 
ment  paper  and  the  jars  filled  with  very 
strong  brine  made  of  good  dairy  salt ;  a 
clean  cloth  is  tied  over  the  top  and  the 
covers  put  on.  This  butter  keeps  per¬ 
fectly  until  all  is  used,  sometimes  a  little 
more  than  a  year.  It  does  not  take  up 
any  appreciable  quantity  of  salt  from  the 
brine.  It  is  always  kept  covered  with 
the  brine,  A  large,  strong  spoon  is  used 
to  take  it  out  of  the  jar.  It  is  necessary 
to  have  some  weight  to  keep  it  from 
floating.  Jars  should  be  used  ;  tubs  will 
shrink  and  the  brine  will  leak  away. 
Oswego,  N.  Y.  S. 
will  clean  it  off  without  laying  up 
fflMi  the  horse.  No  blister,  no  hair 
gone.  Concentrated  —  only  a  few 
drops  required  at  an  application.  $2  per 
bottle  delivered.  Describe  vour  for  special  instructions 
and  Book  8  M  free.  AbSORBINE,  JR.,  the  anti¬ 
septic  liniment  for  mankind,  reduces  t'ainful  Swellings, 
Enlarged  Glands.  Wens.  Bail  sen,  Varicose  Veins;  allays 
Pain  and  inflammation.  Price  £1  and  32  a  bottle  at  druggists 
or  delivered.  Made  in  tbe  U.  S.  A.  by 
W.  F.  YOUNG,  P.O.F.,  88  Temple  St.,  Springfield,  Mass, 
MINERALS 
V  HEAVE?,, 
^.COMPOUND 
Curb.  Splint,  Sweeny,  Capped  Hock, 
Strained  Tendons.  Founder,  Wind 
Puffs,  and  all  lameness  from  Spavin, 
.Ringbone  and  other  bony  tumors, 
Cures  all  skin  diseases  or  Parasites, 
Thrush.  Removes  all  Bunches  from 
Horses  or  Cattle. 
As  it  Human  Remedy  for  Rheumatism, 
Sprains,  Sore  Throat,  etc. .  it  is  invaluable. 
livery  buttle  of  Caustic  Balsam  Sold  is 
Warranted  to  glv»  satisfaction,  l’riee 
$1,50  tier  buttle.  Sold  by  druggists  nr 
sent  by  express,  charges  paid,  with  full 
directions  for  iTs  use ;3"Seml  for  descrip¬ 
tive  circulars,  testimonials,  etc.  Address 
The  Lawrence- Williams  Co.,  Cleveland,  0. 
Booklet 
Free 
NEGLECT  I 
Will  Ruin  x 
Your  Horse 
Sold  on 
Its  Merits 
f  $3  Package 
[  guarantf»<»d  to  give  JS  fc iff 
fWifk«t;tr.1lon  or  TO  bl1  1 
r  monoy  ratundod 
81  Package  sufficient  If  J  \ v 
for  ordinary  cases.  If  113 
agents  Postpaid  on  receipt  ot  price  /pi' y 
WANTED  -  V  Write  for  descriptive  bookie 
MINERAL  HEAVE  REMEDV  C0„  461  Fourth  Ave„  Pittsburg,  Pa 
BEND  TODAY 
Miss  Angelina  (to  Captain  Brown, 
who  lias  been  cruising  in  Alaskan 
waters)  :  ‘T  suppose,  captain,  that  in 
those  northern  latitudes  during  a  part  of 
the  year  the  sun  doesn't  set  till  quite  a 
while  after  dark." — Credit  Lost, 
sent  to  your  station  charges  prepaid 
Delivered  prices  quoted  on  request 
All  sizes,  2  inches  to  20  inches. 
THE  E.  BIGL0W  CO.,  New  London,  0. 
Care  of  Brood  Sow  and  Pigs 
Our  method,  which  I  might  say  has 
proved  to  he  very  successful  is  as  fol¬ 
lows:  Normal  diet  up  to  within  seven 
TOP  FEED  NO  RUSTING— NO  CLOGGING 
A  *  •ui’aU*  inriii-attir  fui  JOB  to  lbs*.  per  acre,  whether  mater 
ial  b.-  wet,  dry,  sticky,  lumpy,  heavy  or  litfht.  We  guarantee  t o 
distribute  lime  with  unburnt  cure  or  small  rooks  in  it. 
HVi/i  /or  booklet  R  to 
GREENWOOD  MFG,  CO,,  LAWRENCE.  MASS- 
